Wednesday, June 11, 2014


  • 1 cup unsalted butter, softened
  •  1-1/2 cups sugar
  •  1/2 cup packed brown sugar
  •  1-1/2 teaspoons grated lemon peel
  •  2 tablespoons lemon juice
  •  3 cups all-purpose flour
  •  1 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1/4 teaspoon cream of tartar
  •  4 teaspoons coarse sugar
  • Preheat oven to 350°. 
  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Beat in lemon peel and juice. In another bowl, whisk flour, baking soda, salt and cream of tartar; gradually beat into creamed mixture.
  • Shape 1/4 cupfuls of dough into balls. Place 6 in. apart on greased baking sheets. Flatten to 3/4-in. thickness with bottom of a measuring cup. Lightly brush tops with water; sprinkle with coarse sugar.
  • Bake 12-15 minutes or until light brown. Remove from pans to wire racks to cool completely. Store in airtight containers.Yield: 14 cookies.
Note: This is a TOH recipe.

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